Lets Talk Turquie

Some Turkey guidelines

our lovely bird

Fresh Turkeys

  • Allow 1 livre de dinde par personne.
  • Achetez votre dinde seulement 1 à 2 jours avant que vous prévoyez de le faire cuire.
  • Gardez-le conserver au réfrigérateur jusqu'à ce que vous êtes prêt à cuire. Placez-le sur un plateau ou dans une casserole pour attraper tous les jus qui peuvent fuir

 

Timetables for Turkey Roasting (350 °F oven temperature or 175°C)

  • Basting: No, you do not need to baste. Convection ovens will sear the turkey very quickly, locking in the juices.
  • If your turkey has apop-uptemperature indicator, it is recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer. The minimum internal temperature should reach 165 ° F (74 ° C) for safety.
  • For quality, let the turkey stand for 20-30 minutes before carving to allow juices to set. The turkey will carve with ease.
  • Remove all stuffing from the turkey cavities
  •  Roasting Time (Unstuffed)Roasting Time (Stuffed) std.Roasting Time (Stuffed) convection
    8 à 12 livres2¾ to 3 heures3 to 3¼ hours2 to 2¼ hours
    12 à 14 livres3 to 3¾ hours3½ à 4 heures2½ to 2¾ hours
    14 à 18 livres3¾ to 4¼ hours4 to 4¼ hours2¾ to 3¼ hours
    18 à 20 livres4¼ to 4½ hours4¼ to 4¾ hours3¼ to 3¾ hours
    20 à 24 livres4½ à 5 heures4¾ to 5¼ hours3¾ to 4¼ hours
    Cooking a turkey
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